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Standing Rib Roast, Prime Rib, Ribeye Primal, Tomahawk What Do They All Have In Common? Besides The Fact That They’re Delicious, They Are All Ribeyes. The Standing Rib Roast Is Perfect For A Fancy Dinner. I’ve Shown You Guys How I Dry Age And Roast This Cut For Christmas Dinner, Birthdays Or Anniversaries. I Also Have Been Known To Cut It Into Steaks Like I So With The Large Primal Cut, And Freezing Them For Quick Dinners. . The Primal Is The Big Guy I’m Always Telling You To Buy So You Can Cut Your Own Steaks. You Can Get These At Costco, Bj’s And Sometimes Sam’s. But Of Course You Can Find A Local Butcher As Well. . The Tomahawk Is Always A Classy Cut That I Like To Dry Age, Sous Vide And Then Roast. It’s Typically From A Center Cut Of The Rib And Still Has A Long, Frenched (Meaning Cleaned) Bone Attached. Gilling This Is Also A Great Way To Cook This Cut. . At The End Of The Day, The Ribeye Is An Incredibly Flavorful Cut Thanks To The Fat And Marbling Within. It’s A Muscle Not Frequently Used Therefore It’s Very Tender And It Has One Of My Absolute Favorite Mini Cuts The Cap! But More On That In Another Video. . I Hope This Was Helpful, Please Let Me Know If You Have Any Questions! Let Me Know Below: 1. Which Cut If Your Favorite? 2. Which One Will You Be Making This Holiday Season?
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Standing Rib Roast, Prime Rib, Ribeye Primal, Tomahawk What Do They All Have In Common? Besides The Fact That They’re Delicious, They Are All Ribeyes. The Standing Rib Roast Is Perfect For A Fancy Dinner. I’ve Shown You Guys How I Dry Age And Roast This Cut For Christmas Dinner, Birthdays Or Anniversaries. I Also Have Been Known To Cut It Into Steaks Like I So With The Large Primal Cut, And Freezing Them For Quick Dinners. . The Primal Is The Big Guy I’m Always Telling You To Buy So You Can Cut Your Own Steaks. You Can Get These At Costco, Bj’s And Sometimes Sam’s. But Of Course You Can Find A Local Butcher As Well. . The Tomahawk Is Always A Classy Cut That I Like To Dry Age, Sous Vide And Then Roast. It’s Typically From A Center Cut Of The Rib And Still Has A Long, Frenched (Meaning Cleaned) Bone Attached. Gilling This Is Also A Great Way To Cook This Cut. . At The End Of The Day, The Ribeye Is An Incredibly Flavorful Cut Thanks To The Fat And Marbling Within. It’s A Muscle Not Frequently Used Therefore It’s Very Tender And It Has One Of My Absolute Favorite Mini Cuts The Cap! But More On That In Another Video. . I Hope This Was Helpful, Please Let Me Know If You Have Any Questions! Let Me Know Below: 1. Which Cut If Your Favorite? 2. Which One Will You Be Making This Holiday Season?

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